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1 kg -
2 litres -
Salt and chilli powder to taste
1/2 tsp - cooking soda
2 tbsp -
3 tbsp -
2 - large
2" pieces -
How to Make Channa Paneer
Boil the milk, squeeze the lime into it and remove from the fire.
When the milk is curdled and cool put it in a clean muslin cloth, tie up the ends and hand up to drain out all the whey.
Remove from the cloth, spread out evenly on a flat dish with a heavy board (with a weight on it) on top to further drain out the liquid.
Then cut into small square pieces.
Deep fry in ghee until light brown. Remove.
Wash and soak the chana overnight with cooking soda.
Next day boil it in fresh water with salt to taste until tender.
Grind the onions and ginger to a fine paste.
Heat the ghee in a pan and brown the onions and ginger paste.
Add the chilli powder, curds and cooked chana.
Cook for about 10 minutes, mix well, then take off the fire and sprinkle with garam masala and amchoor.
Add the fried paneer, mix and serve garnished with coriander leaves and green chillies.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.